4 April 2009

For those of you who frequent my blog you know that I try never to miss the Taste & Create event which gets bigger and bigger each and every month. It is the brainchild of Nicole over at For the Love of Food . I love to visit her site for all the delicious recipes and tidbits of very helpful information. She even has an on-line store with wonderful kitchen gadgets and gourmet foods. We are paired with another foodie and prepare a dish from their site for the event. I love this idea so I can showcase someone elses talents and have the pleasure or creating something delicious as well.

This month I was paired with Ace & Yoko from Spilt Wine & Sticky Rice. They made it very hard to come to a decision on what I should prepare from their site. Should it be Chicken Pot Pies ,Cinnamon Scones or The Empress Marin ated Mahi Tuna . I decided upon...Roasted Butternut Squash Risotto as a last hurrah to winter here in Canada. It is barbecue season ladies and gents, but this made a delicious addition to the grilled lamb chops, although risotto is equally as delicious when it stands alone.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden– anywhere from an hour to an hour and a half.

While the squash is roasting, start making the risotto:Bring broth to a simmer and keep at a bare simmer, covered.

Meanwhile, cook onion in butter in a heavy pot over moderate heat, stirring, until softened. Add rice, garlic, and cumin and cook, stirring, about 3 minutes, until fragrant.

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup). Check the consistency sometime after 4 1/2 cups, and keep checking thereafter. You want to be able to bite into a grain of rice and not have it crunch, but have a little give to it, not too mushy. There will be leftover broth.

I got so excited as I waited for this page to load and I saw the first corner of your photo. I thought, "Is that risotto I see loading up?" I was very excited to see I had guessed correctly. Another winner of a recipe from you!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.